Eye of Round Roast Crock Pot

Eye of Round Roast Crock Pot

A budget-friendly cut of meat that makes a delicious dinner when braised in a crock pot or Dutch oven.

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Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
Servings: servings

Ingredients

• 3 pound eye of round roast
• ½ cup beef broth, or water
• ¼ cup soy sauce, low-sodium recommended
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 4 large cloves garlic, minced, or 2 teaspoons garlic powder
• 2 tablespoons cornstarch, mixed with 2 tablespoons water

Instructions

1. Optional for extra flavor: Place a cast iron skillet on high heat. When hot, add 1 tablespoon of vegetable oil and the roast. Fry for 5 minutes, turning regularly using kitchen tongs for even browning.
2. Place the roast and other ingredients into the crock pot.
3. Set the crock pot to cook on High for 6-7 hours or Low for 8-10 hours until tender (see note).
4. Optional gravy: Pour the juices from the crock pot into a saucepan on medium-high heat. Add the cornstarch-water slurry and let it bubble for several minutes stirring constantly until thick enough to coat the back of a spoon. Remove from heat.
5. Slice the roast crosswise against the grain and serve with the juices or gravy drizzled on top.

Notes

1. You can add vegetables to the crock pot for the final hour or so. Chopped potatoes and carrots will need 60 minutes, while green beans need about 30 minutes.
2. Make Ahead: This cut it not suitable for making ahead of time, as it risks toughening up during reheating.
3. Use leftovers to make roast beef sandwiches or beef vegetable soup.

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